Self Teflon

[barbourdurham]

has anyone ever Teflon coated a Zebra dish? is it possible?

 

[Emdiesse]

I can't imagine it's an easy job! I had to Google how it's even done in the first place, seems they sand blast the metal then prime it with a teflon coat and bake that on, then another coat and bake that on too... I bet that's probably really simplified also.

Personally, I prefer oil I just never have got on with teflon pans - they always seem to inevitably get scratched at some point in their lives.

Don't quote me on this, but I think when cooking with oil (Once hot enough!) the water in the food begins to turn into steam and a layer of steam is formed under the food which prevents it from sticking.

 

[MartiniDave]

If you get telfon too hot it gives off some nasty stuff, so beware!

 

[Whittler Kev]

Can't you just bake some oil on in an oven like chefs do and you do to season cast iron?

 

[Emdiesse]

Can't you just bake some oil on in an oven like chefs do and you do to season cast iron?

I do love the non-stickness of a good cast iron skillet or carbon steel wok - great - They are great to wash up too.... rinse; what on earth possessed people to progress

 

[Macaroon]

You can't season stainless steel..........................

 

[Whittler Kev]

You can't season stainless steel..........................

Of course I never thought it through DOH! ........ its why it's called stainless

 

[xylaria]

There was a thread on here about making stainless steel non stick with oil. I didnt see the thread but my old man did every pan in the house with the method shown on here It works.

 

[Teepee]

+1. Stainless frying pans gets seasoned at home, works just the same as any other steel and helps cleaning.

 

[Macaroon]

I'd really like a how-to on the seasoning of SS; I've never been able to do it but I'd surely like to! It'd be a very useful thing for me to know how to do

 

[Teepee]

Just wipe the oil on Mac, heat and it's done, same as cast iron. Might need several goes. It's just a process that polymerises the oil quickly with heat.

What happens when you do it mate?

 

[Macaroon]

I've always ended up with a layer of polymerised oil that just wants to peel off like a skin after two or three uses; I spoke to a few people I know who cook for a living and they all said it can't be successfuly done. This was all a good while back and I haven't bothered since............I'd find it extremely handy to do a couple of bits of SS that I fry on when out

 

[Teepee]

Ah, that makes sense Mac.

I've welded some food on by then, cleaned and had to reseason. I find it just makes getting the welded food off much easier.

Think the peeling would be because of the smoother finish than the rougher cast stuff. The rougher surface not only grab better but enables a thicker coating on cast stuff.

I'm tempted to put some cast iron on the polishing wheels now.

 

[Macaroon]

Yeah, perhaps I should rough up the surface a little and then try it - I do know somewhere where they have a little blasting booth for cleaning off rubber molds; thanks Pete, I'll report back

 

[Whittler Kev]

Just found this

[video=youtube;1376ITxF1Oc]https://www.youtube.com/watch?v=1376ITxF1Oc&list=PLbHF pKZQ8iAwqt-cSF-yo3q0zZOU0aMsz[/video]

 

[boatman]

Use salt and heat